Ingredients:

  • 4 slices beef round steak (about 1/4 inch thick), approximately 4-6 oz (115-170g) each
  • 4 tablespoons Dijon mustard (59 ml)
  • 4 slices bacon, thick-cut (about 4 oz / 115g total)
  • 1 medium onion, thinly sliced (about 1 cup / 120g)
  • 2 large dill pickles, quartered lengthwise (about 1 cup / 150g)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (25g)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 large onion, chopped (about 1 cup / 120g)
  • 2 carrots, chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about 1 cup / 120g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon tomato paste (15 ml)
  • 4 cups beef broth (950 ml)
  • 1 cup dry red wine (240 ml) (Optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried marjoram (2.5 ml)

Instructions:

  1. Pound the beef slices with a meat mallet until they are about 1/8 inch thick. Season with salt and pepper.
  2. Spread each beef slice with mustard. Top with a slice of bacon, a quarter of the sliced onion, and two pickle quarters. Roll up tightly and secure with butcher's twine or toothpicks.
  3. Dredge the rouladen in flour. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the rouladen on all sides until browned. Remove from the skillet and set aside.
  4. Add chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and tomato paste and cook for another minute.
  5. Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Add bay leaves and herbs. Bring to a simmer.
  6. Return the rouladen to the skillet. Reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender. Check occasionally and add more broth if needed to prevent sticking. This is the most important step for a perfect rouladen recipe.
  7. Remove the rouladen from the skillet and set aside. If desired, thicken the sauce by whisking in a slurry of cornstarch and water or by simmering uncovered until reduced to your desired consistency. Remove bay leaves before serving.